This pumpkin spice sheet cake is super moist and delicious! It’s a crowd pleaser and it is easy to make! The frosting is a pumpkin pie cream cheese buttercream and it’s drool worthy!
This cake can be dressed up fancy by using a piping tip to top with frosting or you can keep it simple by simply using a frosting spatula to spread across the top. I personally love to dust the finished frosting with a little cinnamon for extra pizzazz.
This cake is pretty straight forward, dump and mix well and the cake will turn out great! It is thicker than a traditional sheet cake so the bake time is slightly longer at ~35 minutes to bake the whole cake. You will want to add a layer of parchment paper on the bottom of your sheet pan before pouring the batter on, along with a layer of non stick spray. This cake is very moist and will stick without it.
What you need to make pumpkin spice sheet cake:
Makes 1 – 21 X 15 inch cookie sheet pan
- 1/2 cup salted butter – melted
- 1 3/4 cup sugar
- 1 teaspoon vanilla
- 3 eggs
- 2 teaspoons cinnamon
- 3 teaspoons pumpkin pie spice
- 1 cup pure pumpkin puree
- 1/2 cup sour cream
- 1/2 cup milk
- 1 teaspoon salt
- 2 cups flour
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
For pumpkin spiced cream cheese buttercream:
- 1/2 cup butter – soft but firm
- 8 ounces cream cheese – room temp
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- 1 tablespoon vanilla
- 2 pound bag of powdered sugar
- 5 tablespoon whipping cream
- Pinch of salt
Instructions
- Preheat oven to 350 F.
- Add butter, sugar, vanilla, eggs, cinnamon, pumpkin pie spice, pumpkin puree, sour cream and milk together and blend until smooth.
- Add the salt, flour, baking powder and baking soda to the wet mixture and blend until the batter is smooth and well mixed.
- Line the cookie sheet with parchment paper and spray with non-stick spray.
- Pour batter onto pan.
- Bake for ~25 minutes or until the cake is cooked through and a toothpick comes out clean.
- Cool cake completely.
- In another bowl, add butter, cream cheese, pumpkin pie spice, cinnamon, vanilla, powdered sugar, whipping cream and salt together and whisk until smooth and fluffy.
- Spread over cooked cake or use a piping tip to pipe frosting on.
- Enjoy!
Pumpkin Spiced Sheet Cake
Ingredients
- 1/2 cup salted butter melted
- 1 3/4 cup sugar
- 1 teaspoon vanilla
- 3 eggs
- 2 teaspoons cinnamon
- 3 teaspoons pumpkin pie spice
- 1 cup pure pumpkin puree
- 1/2 cup sour cream
- 1/2 cup milk
- 1 teaspoon salt
- 2 cups flour
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- For pumpkin spiced cream cheese buttercream:
- 1/2 cup butter – soft but firm
- 8 ounces cream cheese – room temp
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- 1 tablespoon vanilla
- 2 pound bag of powdered sugar
- 5 tablespoon whipping cream
- Pinch of salt
Instructions
- Preheat oven to 350 F.
- Add butter, sugar, vanilla, eggs, cinnamon, pumpkin pie spice, pumpkin puree, sour cream and milk together and blend until smooth.
- Add the salt, flour, baking powder and baking soda to the wet mixture and blend until the batter is smooth and well mixed.
- Line the cookie sheet with parchment paper and spray with non-stick spray.
- Pour batter onto pan.
- Bake for ~25 minutes or until the cake is cooked through and a toothpick comes out clean.
- Cool cake completely.
- In another bowl, add butter, cream cheese, pumpkin pie spice, cinnamon, vanilla, powdered sugar, whipping cream and salt together and whisk until smooth and fluffy.
- Spread over cooked cake or use a piping tip to pipe frosting on.
- Enjoy!